An Autoradiographic Demonstration of the Penetration of Water into Wheat during Tempering.
N. L. Srenvert and K. Kingswood.
VIEW ABSTRACT | VIEW ARTICLE

Mycotoxins in Foodstuffs. VII. Inactivation of Patulin in Whole Wheat Bread by Sulfhydryl Compounds.
J. Reiss.
VIEW ABSTRACT | VIEW ARTICLE

Note on a Light Microscope Technique to Preview Specimen Mountings for Scanning Electron Microscopy.
S.H.C. Lin, B.J. Bax, A. Yang, and C.V. Morr.
VIEW ABSTRACT | VIEW ARTICLE

a-Amylase from Immature Hard Red Spring Wheat. I. Purification and Some Chemical and Physical Properties.
B. Marchylo, J.E. Kruger, and G. N. Irvine.
VIEW ABSTRACT | VIEW ARTICLE

Barley Starch. VI. A Self-Liquefying Waxy Barley Starch.
K. J. Goering and R. F. Eslick.
VIEW ABSTRACT | VIEW ARTICLE

Properties of Wheat Gliadins Separated by Gel Filtration.
K. R. Preston and W. Woodbury.
VIEW ABSTRACT | VIEW ARTICLE

Chemical Studies on Rice Bran Lipase.
B. S. Shastry and M. R. Raghavendra Rao.
VIEW ABSTRACT | VIEW ARTICLE

Changes in the Polyphenol Oxidases of Wheat during Kernel Growth and Maturation.
J. E. Kruger.
VIEW ABSTRACT | VIEW ARTICLE

Erratum (Vol. 52, p. 853, Y. Pomeranz, R. A. Stermer, and E. Dikeman)
VIEW ARTICLE

Evaluation of Two Infrared Instruments for Determining Protein Content of Hard Red Winter Wheat.
C. A. Watson, D. Carville. E. Dikeman, G. Daigger, and G. D. Booth.
VIEW ABSTRACT | VIEW ARTICLE

Lysine and Tryptophan Increases during Germination of Cereal Grains.
A. Dalby and C. Y. Tsai.
VIEW ABSTRACT | VIEW ARTICLE

Incidence of Aflatoxin in Corn and a Field Method for Aflatoxin Analysis.
W. H. Hunt, R. C. Semper, and E. B. Liebe.
VIEW ABSTRACT | VIEW ARTICLE

Performance of Triticale Flours in Tests for Soft Wheat Quality.
L. T. Kissell and K. Lorenz.
VIEW ABSTRACT | VIEW ARTICLE

Effect of Nitrogen Fertilizer on Nitrogen Fractions of Wheat and Flour.
K.- Y. Wu and C. E. McDonald.
VIEW ABSTRACT | VIEW ARTICLE

Some Chemical and Physical Properties of the Mercuric Chloride-Solubilized Gel Protein from Different Wheat Varieties.
E. W. Cole, H. Ng, and D.K. Mecham.
VIEW ABSTRACT | VIEW ARTICLE

Fractionation and Quantitative Differences of Glutenin from Wheat Varieties Varying in Baking Quality.
F. R. Huebner and J. S. Wall.
VIEW ABSTRACT | VIEW ARTICLE

A Kinetic Comparison of Srreptomyces Glucose lsomerase in Free Solution and Adsorbed on DEAE-Cellulose.
N. E. Lloyd and K. Khaleeluddin.
VIEW ABSTRACT | VIEW ARTICLE

In Vitro Digestibility of Hydroxypropyl Distarch Phosphate and Unmodified Tapioca Starch.
L. F. Hood and V. G. Arneson.
VIEW ABSTRACT | VIEW ARTICLE

Supplemental Value of Liquid Cyclone Processed Cottonseed Flour on the Proteins of Soybean Products and Cereals.
C. E. Castro, S. P. Yang, and M. L. Harden.
VIEW ABSTRACT | VIEW ARTICLE